Daqoos (Mandi Sauce)




 Daqoos (Mandi Sauce)

Ingredients:

  • 4 ripe tomatoes
  • A handful (or more) of fresh coriander (cilantro) leaves
  • 4–5 green chilies (adjust to your spice preference)
  • 3–4 garlic cloves
  • 1 tsp salt
  • Juice of ½ a lemon

Method:
Add all the ingredients to a blender and blend until smooth. Taste and adjust the salt or lemon juice if needed.

Serve chilled with Mandi, Majboos, or Kabsa. It also pairs beautifully with grilled chicken and lamb.

.

.

.

#sharingwithlove

#blogger

#mypassion



My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

Popular posts from this blog

Chicken Kabsa:

Image
  Special Arabian Masala Powder Ingredients: 50g chili powder 50g pepper powder 50g cumin powder 50g coriander powder 4 teaspoons turmeric powder Method: Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi. Chicken Kabsa Ingredients: 2 whole chickens (about 1 kg each), cleaned and cut into halves (or leave whole if you prefer) 600g basmati rice 1 large onion, sliced 1 soup cube 5 cardamom pods 1 bay leaf 2 cinnamon sticks 2 cloves 3 teaspoons ginger garlic paste 3 teaspoons tomato paste 2 teaspoons salt (or to taste) 2 tablespoons oil 4 teaspoons Special Arabian Masala Powder 1 dried lemon (loomi), pierced (optional, but recommended) Water as needed Method: Rinse the basmati rice well and soak it in water for 20 minutes, then drain. Heat the oil in a large pot over medium heat. Add the sliced onions and fry until they are nicely browned. Add the cardamom pods, cinnamon sticks, bay leaf, an...
Read more

Sri Lankan Rulang Toffee

Image
  Sri Lankan RulangToffee Yield:  26 pieces Preparation time:  20–25 minutes Tray size:  approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut (or desicated ) • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything d...
Read more

Caramel Pudding:

Image
🍮🍮🍮🍮🍮🍮 Custard Ingredients: 🍮1 tin Condensed Milk (397g) 🍮1 tins Water (use the same tin) 🍮5 Eggs 🍮1 teaspoon Vanilla Essence Caramel Ingredients: 🍮1/2 cup sugar  How To Make The Caramel: 1️⃣Put the sugar in to a metal pan and cook over  medium heat.  2️⃣Let the sugar melt.Once it turns into a brown color, take out from the stove and pour the caramel into the bowl or baking tray, which you are going to bake the caramel pudding. 3️⃣Spread evenly and leave it aside. How To Make The Custard: 1️⃣Beat the eggs well with a whisk or Beater. 2️⃣Pour the condensed milk and water beat well. Add vanilla,mix well. 3️⃣Pour this mixture to the caramelized baking tray.  4️⃣  Pour into the prepared caramel mould bake uncovered for 50 minutes .(place the mould in a tray of water). 5️⃣ Bake at - 170 C. 6️⃣  Allow the dish to cool. Remove from the mould onto a dish so that the caramel side is on top. Refrigerate for 5-6 hours. Tips: ⏺ Do not stir the caramel with a...
Read more

CHICKEN MAJBOOS or MANDI (my version)

Image
My version of Chicken MAJBOOS or MANDI 🍗🍗🍚🍅🧅🥕🍗🍗🍚🍅🧅🥕 Special  Arabian Masala Powder; Ingredients: Chili powder 50 g Pepper powder 50 g Cumin powder 50 g Coriander powder 50 g Turmeric powder 4 teaspoons  Method; 1.Mix all this powders. 2.roast this below Ingredients and grind them. 3.Add the grounded powder to the above spices and mix well. Fennel seeds 50 g Frenugueek seeds 2 teaspoons  cardamom 20 g Cinnamon 20g Cloves 5 pieces 🌹🌹store it in an airtight jar and use when needed 🌹🌹If you make this Masala and keep in advance you can cook this Mandi rice very quickly. 🌹🌹I Use this same masala for Fish  Mandi also. 🌹🌹You can  make this masala Ahead and store it. ❤️If you can’t make this Arabian Masala you can use pilau Masala or any biriyani Masala which is available at home.but this Arabian Masala gives a very good taste and aroma. For the rice : 1 kg Chicken  600g Basmati rice ...
Read more

Crispy Paper Dosai:

Image
CRISPY PAPER DOSAI:(Restaurant Style) 🥞🥞🥞🥞🥞🥞🥞 Ingredients: 🌹1 cup raw rice Or Basmati Rice 🌹1/2 cup urad dhal 🌹1/2 cup channa dhal 🌹2 teaspoons Fenugreek seeds 🌹Salt 🌹2 Cups Water 🌹Ghee/ oil Method: 1️⃣Soak the raw rice,with Fenugreek Seeds.Seperately Soak the urad dal and channa dal  for 5-6 hours or Overnight. 2️⃣Grind both separately into a smooth batter adding sufficient water when grinding. 3️⃣Mix both Nicely and Keep it in warm place for fermentation for 10 to 12 hours for fermentation. Batter will be double in size. 4️⃣Add Salt before making the Dosai. 🌹Heat a iron pan or non stick pan ,when it is hot, pour 1 and half ladle full of batter in the center of the pan  and immediately make a thin circle.when it is half cooked  Pour few drops of oil or ghee around Dosai And cook it till crispy. #sharingwithlove #blogger #mypassion
Read more

Sri Lankan Pol Toffee (Coconut Toffee)

Image
  Sri Lankan Pol Toffee (Coconut Toffee) Pol Toffee is a classic Sri Lankan sweet made with coconut and sugar, cooked until thick and cut into bite-sized squares. This version works beautifully with either desiccated coconut or fresh coconut and is flavored with vanilla, cardamom, and a touch of butter for a rich, delicious finish. Ingredients 250g desiccated coconut 350g sugar ¾ cup water (for desiccated coconut) ½ cup water (for fresh coconut) 15g butter 1 tsp vanilla essence A drop of red food coloring 2 tbsp milk powder (optional) ½ tsp cardamom powder (optional) Method 1. Prepare the Tray Line a tray with baking paper or lightly grease a flat tray or wooden board with butter. Have this ready before you start cooking, as the mixture needs to be transferred quickly once it reaches the correct consistency. 2. Combine the Ingredients Before turning on the heat, add the coconut, sugar, water, and milk powder (if using) to a pan. Mix well until the coconut is evenl...
Read more

Pillows:

Image
Quick and Easy Tea Time Snack; Fried Banana Fritters:           Or Pillowy Pillows: 🍌🍌🍯🥣🍌🍌🍯🥣🍌🍌🍯🥣🍌🍌 Ingredients: 🍌 3 Ripe Bananas 🍌1 1/2 cups all purpose flour  🍌1 teaspoon baking soda /baking powder  🍌Pinch of salt  🍌1 Cup Water 🍌Oil for frying  🍌Kithul treacle for Serving Method  1.Mash the bananas. 2.Add the Flour to it,add salt and baking soda or baking powder Mix well. 3.Add water little by little,Mix with the whisk to form a thick batter. 4.Leave it aside for 10 minutes. 5.Heat the oil in a pan. 6.Drop a spoonful of the batter into the hot oil.fry on medium flame. 7.Turn both sides and fry until golden brown in color. 8.Remove from Oil and put them on kitchen towel to remove the excess oil. 9.Serve with Kithul treacle. Enjoy 😊  #sharingwithlove #blogger #mypassion
Read more